Chocolate Blossoms ( Filipino Cookie)
By: Marelie
Published: Sunday, March 20, 2011 - 3:21am

Ingredients




2 1/4 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter softened (1 ½ stick)
2 cups sugar (white)
5 eggs
2 teaspoons vanilla
1 1/2 cups chopped unsweetened chocolate
1 cup confectioner sugar

Preparation

1 Put chocolate in aluminum bowl. 2 Heat some water in wok or sauce pan. 3 Make sure the bowl of chocolate will fit in. 4 Once the water boils, shift the heat to simmering mode and put your bowl on top. 5 Melt chocolate, stir and make sure without any lump. Turn off the heat. 6 In  a mixer, throw butter and sugar and mix until soft and fluffy. 7 Beat in eggs one at a time until the color is pale yellow. Add vanilla and melted chocolate and mix until blended. 8 Sift flour, baking powder and salt. Gradually add to the mixing bowl. 9 Do not over mix,  the goal is just to mix and make it blend. 10 The dough is sticky so refrigerate it for one hour. 11 Drop a tsp or a tbsp and roll in icing sugar. ( I use a tsp..I like small ones..) 12 Bake at 350 or 180 for 10 to 12 minutes. 13 Note: they are soft and fragile when hot but firm and chewy later on. Store in a tightly covered container with wax paper bet. layer. My senoritas will last for about 3 weeks..( I doubt it! surely you will grab and eat )

About


I have a different name for my crinkles. I call it Chocolate Blossoms and I make it differently.I don't like the bakery type which more often made for mass production so the taste is too sweet or tough and in some cases, dry. ( hate it!) My version is chewy, soft and it melts in your mouth.The trick: be careful with timing and don't use cocoa powder.